Grilling the Eggplants

• Rinse and dry the eggplants. Using a thin knife or a fork, prick each eggplant 6-8 times all over. This will ensure the steam will escape. It will also help the flesh get a smokier aroma.
• Line your gas range with aluminum foil, keeping the burners exposed. This step will make the cleaning process easier and faster.
• Place the eggplants on a grilling basket over a gas stove with an open flame. Turn the burner on medium heat.
• Grill the eggplants for 25-30 minutes, flipping and rotating each eggplant from time to time to ensure they are cooked evenly. The eggplants should be completely black with a flaky skin and a very tender flesh.
• Remove from heat and transfer to a plate. Let it cool for 20-30 minutes.
• In the meantime, heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the chopped green onions and cook for one minute. Transfer the cooked green onions as well as the cooking oil to a small bowl.
• Prepare the sauce: in a small bowl, stir together the soy sauce, water, garlic, chili, sugar, and salt.
• Once the eggplants are cool enough to handle, peel them using your hands. Don't worry if there are still some bits of dark skin left. Arrange the peeled eggplants on a plate.
• Using a fork, slightly mash the flesh. Drizzle with the sauce and top with the green onions (and the oil). Serve with crusty bread or with steamed white rice!